Vegetarian Chili Rice
Vegetarian Chili Rice 🌱🌶️
Introduction
Vegetarian Chili Rice is a hearty and filling dish that brings together the goodness of rice, beans, and vegetables. This recipe is perfect for a cozy dinner or a quick lunch. It’s not only easy to make but also packed with flavor and nutrition, making it suitable for everyone, especially those following a vegetarian lifestyle.
Why Make This Recipe
There are many reasons to love Vegetarian Chili Rice. First, it is simple to prepare and requires minimal cooking skills. Second, it’s a healthy option loaded with protein from the beans and fiber from the vegetables. Third, this dish can be made in one pot, which means less cleanup for you! Lastly, it is versatile; you can customize the spices and ingredients based on what you have at home.
How to Make Vegetarian Chili Rice
Ingredients:
- 1 cup long grain rice
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 1 clove garlic, minced
- 1 (15-ounce) can of diced tomatoes, undrained
- 1 (15-ounce) can of kidney beans, rinsed and drained
- 1 (15-ounce) can of black beans, rinsed and drained
- 1 cup water or vegetable broth
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
Directions:
- Heat the olive oil in a medium saucepan over medium heat.
- Add the chopped onion and cook until softened, about 5 minutes.
- Add the minced garlic and cook for 1 minute more.
- Stir in the rice, chili powder, and cumin, and cook for 1 minute to let the flavors mingle.
- Add the canned tomatoes, kidney beans, black beans, and water or vegetable broth.
- Bring everything to a boil, then reduce the heat to low. Cover the saucepan and let it simmer for about 20 minutes or until the rice is cooked and the liquid is absorbed.
- Season with salt and pepper to taste. Serve warm.
How to Serve Vegetarian Chili Rice
You can serve Vegetarian Chili Rice on its own or pair it with some fresh bread or a side salad. Adding toppings like diced avocado, cilantro, or shredded cheese can enhance the flavors even more.
How to Store Vegetarian Chili Rice
If you have leftovers, store them in an airtight container in the fridge. Vegetarian Chili Rice can be kept in the refrigerator for up to 4 days. If you want to keep it longer, you can freeze it. Just make sure to let it cool completely before transferring to a freezer-safe container. It will last in the freezer for about 2-3 months.
Tips to Make Vegetarian Chili Rice
- Rinse the rice before cooking to remove excess starch. This will help keep the rice fluffy.
- Feel free to adjust the spices according to your taste. Adding more chili powder can make it spicier!
- For added nutrition, consider mixing in some chopped bell peppers or spinach.
Variations
You can customize this recipe by adding different vegetables such as corn or zucchini. You can also vary the beans; if you don’t have kidney or black beans, feel free to use pinto or garbanzo beans instead.
FAQs
1. Can I use brown rice instead of white rice?
Yes, but you will need to adjust the cooking time and possibly the amount of liquid.
2. Is this dish gluten-free?
Yes, all the ingredients in this recipe are gluten-free. Just be sure to check your canned goods for any added gluten.
3. Can I make this in a slow cooker?
Absolutely! You can throw all the ingredients into a slow cooker and let it cook for a few hours on low heat until the rice is tender.
Vegetarian Chili Rice is a simple yet delicious recipe that you can whip up any day of the week. Enjoy cooking and savor the flavors!
Vegetarian Chili Rice
Ingredients
Main Ingredients
- 1 cup long grain rice Rinse before cooking
- 1 tablespoon olive oil
- 1/2 cup chopped onion Finely chopped
- 1 clove garlic, minced
- 1 15-ounce can diced tomatoes, undrained
- 1 15-ounce can kidney beans, rinsed and drained
- 1 15-ounce can black beans, rinsed and drained
- 1 cup water or vegetable broth Use broth for added flavor
- 1 teaspoon chili powder Adjust to taste
- 1/2 teaspoon cumin Adjust to taste
- to taste Salt and pepper
Instructions
Preparation
- Heat the olive oil in a medium saucepan over medium heat.
- Add the chopped onion and cook until softened, about 5 minutes.
- Add the minced garlic and cook for 1 minute more.
- Stir in the rice, chili powder, and cumin, and cook for 1 minute to let the flavors mingle.
- Add the canned tomatoes, kidney beans, black beans, and water or vegetable broth.
- Bring everything to a boil, then reduce the heat to low.
- Cover the saucepan and let it simmer for about 20 minutes or until the rice is cooked and the liquid is absorbed.
- Season with salt and pepper to taste. Serve warm.
